Summary:

73.3%

Hong Kong rents are crazy. It is hard to get a long term lease. The landlord looks at the business and will just crank up the rents. There is NO mercy.

It is this field that Holly Brown is playing in. So in one 1/4 mile area in Central are 3 Holly Browns. Manning St, Stanley Street, and now the 100 QRC store that just opened Nov 20th, 2013. Might one have to give into exorbitant rent raises?

Holly Brown has a good following. They bring an Aussie / Southern Hemisphere relaxed mode to drinking coffee. Even this new Kiosk / Store offers Gelato aside from coffee. The location is great. It’s at the end of the escalator for mid levels. So everybody using it to come downtown will see it and like wise, another time when they go back up afterwork. But because it really is as small as a kiosk, there is little room to hang around. But it does fit this particular high traffic spot where people are running to work.

Right in front is a beautiful 3 group Spirit from Kees Van Der Westen. The general populace does not appreciate this. Their young baristas do not appreciate this.

Scotty a consultant from down under (Beam me up a Macchiato Scotty) is doing the barista and store training. He has personality and knowledge to spare. He was friendly. His staff need to loosen up a bit.

Holly Brown roasts their own beans. So they have their own profile and distinctive taste. In the Central area, there are many new coffee shops opening in Sheung Wan and in Wan Chai which are adjacent. But if you need good coffee that is not Starbucks this might be a place to go. The roast profile is subjective. At least their equipment is top notch.

By profession, Gordon is a real estate developer. His passions, however, are traveling, reading, photography, dining, and coffee. He counts himself blessed to be able to travel for work. Through the years, he has acquired a love for independent owners and their dedication to entrepreneurial business. He is not a chain type person although he understands that processes and procedures can yield consistency and predictable quality. So whether it is his pursuit of various foods and tastes from all over the world or a shot of espresso, Gordon is seeking out that spirit of independence and the unique and personal touch it brings to flavor, atmosphere, and coffee.